Instructions

Preheat oven to 400F.

Pierce potatoes with a fork and bake 1 hour, or until soft. Set aside until cool enough to handle. Lower oven temperature to 350F. Cut potatoes in half lengthwise and scoop out the flesh into a bowl, being careful not to rip potato shells. Set aside.

In a small pan coated with nonstick cooking spray, saute onion until tender, about 5 minutes.

In a microwaveproof dish, microwave broccoli florets and squash in a small amount of water about 7 minutes, until vegetables are tender; drain. Top potatoes evenly with cooked vegetables, green onion stems and mozzarella cheese. Place potatoes on a baking sheet and bake 15 minutes, or until cheese is melted.